Pissaladière with puff pastry
This savoury tart is a traditional speciality around Nice, on France's Cote d'Azur.
Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes.
This is a slightly different version, more friable (with a puff-pastry base) and using tomatoes.
9,3083.8/5
Last modified on: May 7th 2017
For 1 tart, you will need:
- 1
50 g black olives - 2
200 g onion - 3
4 tablespoons olive oil - 4
250 g peeled tomatoes - 5
20 g tomato paste (optional) - 6
1 Bouquet garni - 7
parsley - 8
200 g Puff or flaky pastry (pâte feuilletée) - 9
30 g anchovy fillet - 10
1 tablespoon dry oregano (optional) - 11
salt - 12
pepper - Total weight: 860 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 22 min. | 1 hour 16 min. | 1 hour 38 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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When should I start for the recipe to be ready at a certain time?
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Step by step recipe
Stage 1
5 min.
Prepare the pissaladière topping
Remove the stones from 50 g black olives, then chop roughly.Set aside.
Stage 2
5 min.
Stage 3
3 min.
Heat 4 tablespoons olive oil in a saucepan on medium heat.When really hot, add the onion, salt and pepper, then mix well.
Stage 4
10 min.
Turn down the heat and leave to cook for 10 minutes or so, stirring regularly and without colouring.Stage 5
3 min.
Add the chopped olives, mix well and cook for a further 3 minutes.Stage 6
2 min.
Add 250 g peeled tomatoes, 20 g tomato paste and 1 Bouquet garni.Stage 7
30 min.
Leave uncovered on low heat to cook for about 30 minutes. The mixture should stew down to the consistency of a "compote" or thick sauce.Stage 8
Finish by adding the chopped parsley, take off the heat and check the seasoning. Leave to cool.Stage 9
3 min.
Fill and cook the pissaladière
Preheat the oven to 370°F (190°C).Roll out 200 g Puff or flaky pastry (pâte feuilletée) into a large circle and put on a baking sheet on a sheet of cooking parchment (the pastry may have come with one).
Prick the pastry all over.
Stage 10
4 min.
Spread a generous layer of topping over the pastry base.Stage 11
3 min.
Finish by arranging 30 g anchovy fillets on top and scatter a little oregano over.Stage 12
30 min. Bake for 30 minutes.Serve either warm or cold.
Remarks
The topping can easily be made beforehand and even frozen, but it is important to only top the pastry base just before it goes in the oven.
Nutritional information
How much will it cost?
For 1 tart : 4.57 €
And to drink?: An easy drinking rosé from Provence, served well chilled.
Source: Home made.
More recipes?
This recipe use (among others) | Peeled tomatoes: You can check-out other recipes which use it, like for example: Sunday night pasta, Sausages with baked beans, French style, Tomato sauce for pizzas, ... All |
| Onion: You can get more informations, or check-out other recipes which use it, for example: Vol-au-vent, Spaghetti with mussels and basil, Oven omelette, Cauliflower tabouleh, Spaghetti Bolognese, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Crusty pistachio, almond and apricot flan, Tomato and courgette tart, Ham spirals, Rustic chicken and mushroom pie, Chicken pie, ... All |
| Black olives: You can check-out other recipes which use it, like for example: Two-olive ciabatta, Salade Niçoise, Greek salad, Tomato ladybirds, Tapenade, ... All |
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